Lighten Soup with Stock

For lower sodium soups, try making your own stock. Here's how.

Curried Pumpkin Soup

Start making a stock with cold water. Just cover the bones, meat and/or vegetables with water. Add seasonings but do not add salt. (Salt, if necessary, after cooking.) Bring slowly to a boil over low heat. Using a ladle, skim foam from the top of liquid. If water evaporates, add enough additional water to cover the bones, meat and/or veggies. Skim fat or remove solidified fat after chilling. Strain stock; divide among several containers. Place containers in an ice bath to cool quickly. When chilled, refrigerate or freeze.

For lower fat soups, try these methods. If you're using canned broth that is not fat-free just chill in the refrigerator. After it's cold, remove the top of the can and lift off the solidified fat. Also, when a recipe calls for heavy cream, try using half-and-half or even fat-free half-and-half instead. As long as you don't bring the soup to a high boil, they should work well and your soup will be much lighter.

Featured Recipes

No question—this is my favorite soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. (Especially with the barley, it simply tastes too good to keep to yourself!) —Diana Costello, Marion, Kansas

I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled.
-Gayle Becker, Mt. Clemens, Michigan